Aside from the more traditional sunflower, olive or rapeseed oils, the local market is starting to see a greater presence of alternative vegetable oils including coconut, avocado, flaxseed or hemp seed. This is due to different factors shaping consumer behaviour towards the end of the review period, and which will continue to influence their preferences in the short term.
While vegetable oil, especially olive oil, is considered the healthiest way of cooking food in comparison to other kinds of fats (animal or dairy), some local consumers still have concerns. For example, virgin olive oil has faced challenges in terms of proving quality due to lack of transparency regarding origins or specific attributes.
Aside from traditional options such as sunflower oil and olive oil, the coconut oil has been expanding its presence in a variety of retailers, from supermarkets to organic shops. Due to digital promotions and social media trends, coconut oil has received a significant reputation in a short space of time due to its versatile use in the kitchen, such as for cooking Asian dishes or for baking, as it is also compatible with sweet recipes.
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This is the aggregation of olive oil and vegetable and seed oil (which comprises of corn oil, palm oil, rapeseed oil, soy oil, sunflower oil, and other edible oil). Please note blended oil that contain over 50% of one type of oil are categorised in that category, e.g. blended oil with 60% soy oil is categorised in soy oil; whereas blended oils with less than 50% of a specific type of oil are categorised in other edible oil. Includes: Pre-packaged edible oils products purchased by consumers through legally established retail channels. Excludes: Unpackaged/bulk oils, i.e. instances where consumers bring an empty container or plastic bag to be (re)filled with cooking oil. Example: Minyak curah in Indonesia.See All of Our Definitions
This report originates from Passport, our Edible Oils research and analysis database.
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